Craving a slice of warm, buttery cornbread but need a gluten-free option? Look no further! This Gluten-Free No-Flour Cornbread is the perfect solution, made with simple ingredients and no wheat flour in sight. It’s tender, flavorful, and packed with the wholesome taste of coarsely ground yellow cornmeal.

Whether served alongside chili, soups, or as a standalone snack, this cornbread is a guaranteed crowd-pleaser.

What Makes This Cornbread Special?

Naturally Gluten-Free: Made entirely with cornmeal, this recipe skips the flour without sacrificing texture or flavor.
Wholesome Ingredients: Using yogurt or buttermilk keeps the cornbread moist and slightly tangy, while honey adds a touch of sweetness.
Quick and Easy: Mix it all in one bowl and bake for less than 30 minutes.

Ingredients You’ll Need

Dry Ingredients:

2 cups coarsely ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

Wet Ingredients:

1 ½ cups plain yogurt (at room temperature; can substitute with buttermilk or a mix of sour cream and whole milk)
4 tablespoons unsalted butter (melted and cooled)
1 egg (beaten, at room temperature)
4 tablespoons honey

Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 375°F. Grease an 8-inch square baking pan or a 9-inch cast-iron skillet with unsalted butter, and set it aside.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Make sure everything is evenly distributed.

3. Mix the Wet Ingredients

Create a well in the center of the dry ingredients. Add the yogurt, melted butter, beaten egg, and honey. Stir until the mixture is fully combined, but don’t overmix.

4. Bake

Pour the batter into your prepared pan or skillet, spreading it out evenly. Place it in the center of your preheated oven and bake for 20 to 25 minutes.

If using a cast-iron skillet, your cornbread may bake faster (around 20 minutes).
The cornbread is done when it’s firm and a toothpick inserted into the center comes out clean.

5. Serve Warm

Slice and serve your cornbread while it’s still warm. A drizzle of honey or a pat of butter on top takes it to the next level!

Serving Suggestions

This gluten-free cornbread is incredibly versatile! Pair it with:

Savory Dishes: Chili, stews, BBQ, or roasted veggies.
Breakfast: Serve with scrambled eggs and bacon.
Snack: Enjoy a slice with a dollop of butter and a drizzle of honey.

Tips for Perfect Gluten-Free Cornbread

Use Coarsely Ground Cornmeal: This adds texture and keeps the cornbread authentic.
Room Temperature Ingredients: This ensures the batter mixes evenly and bakes consistently.
Avoid Overmixing: Overmixing can make the cornbread dense. Stir just until combined.
Cast Iron for Crispy Edges: If you have a cast-iron skillet, use it for golden, crisp edges.

Why You’ll Love This Recipe

This Gluten-Free No-Flour Cornbread brings all the comforting flavors of traditional cornbread without the gluten. It’s moist, slightly sweet, and incredibly easy to make. Whether you’re hosting a family dinner or looking for a quick snack, this recipe is sure to become a favorite in your home.

Give it a try today and let the rich, rustic flavors win you over! 🍞✨

Did you try this recipe? Let me know in the comments how it turned out, or tag me on social media with your creations! Looking for more gluten-free inspiration? Check out my Gluten-Free Snickerdoodle Cookies and Gluten-Free Buttermilk Biscuits for more ideas.